Ingredients
1 can (400g) chickpeas, drained
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 lemon, juiced
Method
Heat olive oil in a large pan over medium heat.
Add chickpeas, garlic powder, paprika, cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
Stir in cherry tomatoes and spinach, cooking until spinach wilts.
Remove from heat and add lemon juice to the mixture.
Serve warm, either on its own or with rice or bread.
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